Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 cup olive oil
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 8 ounces sliced mushrooms
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Meat mallet
- Large skillet
Step-by-step instructions:
1. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are an even thickness.
2. In a shallow dish, mix together the flour, salt, pepper, garlic powder, and thyme.
3. Dredge each chicken breast in the flour mixture, shaking off any excess.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the chicken breasts to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
6. Remove the chicken from the skillet and set aside.
7. Add the Marsala wine to the skillet and scrape up any browned bits from the bottom of the pan.
8. Add the chicken broth and sliced mushrooms to the skillet and bring to a simmer.
9. Cook for 5-7 minutes, or until the mushrooms are tender and the sauce has thickened slightly.
10. Stir in the butter until melted and smooth.
11. Return the chicken to the skillet and spoon the mushroom sauce over the top.
12. Garnish with chopped fresh parsley and serve.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 20g
Saturated Fat: 6g
Cholesterol: 120mg
Sodium: 800mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 3g
Protein: 35g
Substitutions for ingredients:
- Chicken breasts can be substituted with turkey cutlets or pork tenderloin.
- Marsala wine can be substituted with dry sherry or white wine.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add chopped shallots or onions to the skillet before adding the Marsala wine.
- Use a mixture of different mushrooms, such as cremini, shiitake, and oyster.
- Add a splash of heavy cream to the sauce for a richer flavor.
Tips and tricks:
- Be sure to pound the chicken breasts to an even thickness so they cook evenly.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- If the sauce is too thick, add a splash of chicken broth or water to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Marsala Mushroom Scaloppine on a bed of cooked pasta or rice, garnished with fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a side salad or steamed vegetables.
- Pair with a glass of red wine, such as Pinot Noir or Merlot.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the chicken is sticking to the skillet, add a little more oil to the pan.
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Food history:
Marsala wine is a fortified wine from the Italian island of Sicily. It is commonly used in cooking, particularly in dishes such as Chicken Marsala.
Flavor profiles:
The Marsala Mushroom Scaloppine is savory and slightly sweet, with a rich mushroom sauce and a hint of Marsala wine.
Serving suggestions:
Serve the Marsala Mushroom Scaloppine with a side of cooked pasta or rice, and a glass of red wine.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian